Pistachio Milk

This is not exactly a smoothie but more of a milky drink. If you are not intolerant to nuts, but are intolerant to dairy, this might be the perfect drink for you. I love a glass of ice cold pistachio milk in the mornings.

You will need a blender or a food processor and a fine mesh sieve to make this milk. Note also that you will need to allow 30 minutes for the nuts to soak.

A delicious pistachio nut milk

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Pistachio Milk

Serves 2 people


  • 50 grams (1½ oz) pistachio nuts (shelled and unsalted)
  • 300 millilitres (10 fluid oz) soy milk
  • 1 banana, very ripe
  • 1 tablespoon agave nectar
  • A couple of ice cubes


  1. Place the 50 grams pistachio nuts in a small bowl and cover with warm water. Allow to sit for 30 minutes.
  2. Rub the skins off the nuts with your fingers.
  3. Place the pistachio nuts in a blender or food processor along with 50 millilitres soy milk (1½ fluid oz) and blend for 1 minute or until completely smooth.
  4. Add the handful ice cubes and blend for 5 seconds.
  5. Peel the banana and add to the blender along with the 1 tablespoon agave nectar and the remaining 250 millilitres soy milk.
  6. Blend for 30 seconds.
  7. Serve immediately.


  • You can omit steps 1 and 2 if you don't mind the pistachio skins. I prefer the milk without the skins (gives a nicer colour and smoother taste).
  • You can run the milk through a sieve to leave out all course bits.
  • You can use maple syrup or acacia honey instead of the agave nectar.
  • You can use almond milk, oat milk, rice milk or semi-skimmed milk instead of the soy milk.